Recipe: Spicy Fish Cakes

Sometimes, you just can’t take any more chicken.  Sure, it’s versatile and cheap and healthy, but even the best ingredients get boring if overused.  Fish is a great lean protein, and I love pretty much every variety of marine creature that science has discovered, but what happens if you’re also cooking for someone who’s a little more picky about food that comes from the watery deep?

I admit, fish is easy to screw up.  But this Cooking Light recipe is a fairly fool-proof way to get some seafood into your diet.  It’s also pretty mellow in flavor, so even the fish-averse should give it a try.  Don’t be deterred by the not-so-pretty photo below–my cakes didn’t bind together very well, mostly because I am an idiot and forgot the egg white.  Hey, I got distracted because my dog was doing something adorable.  Sue me.

If you don’t have a food processor (which I don’t–wedding guests, be advised, IT IS ON THE REGISTRY), you’ll have to utilize some knife skills to get all of the ingredients to the equivalent of a course grind.  Even with that extra work, though, this is a simple dish to prepare and is a healthy and chicken-less weeknight meal.  Enjoy!

• 1/3  cup chopped green onions
• 1/4  cup panko breadcrumbs
• 1  tablespoon chopped fresh basil
• 2  tablespoons chili garlic sauce (in the Asian aisle at the supermarket)
• 1  teaspoon grated peeled fresh ginger
• 2  garlic cloves, chopped
• 1  large egg white
• 3/4  pound skinless halibut fillets, cut into 1/2-inch pieces
• 1/2  pound sea scallops
• 2  teaspoons vegetable oil

Preheat oven to 350°.

Place first 9 ingredients in a food processor; pulse until coarsely ground. Divide fish mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty.

Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side. Turn patties over; wrap handle of pan with foil. Bake at 350° for 5 minutes or until fish flakes easily when tested with a fork.

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Posted in Recipes
Tags: Cooking Light, Recipes, Seafood